The Eight is arguably one of the best Cantonese restaurants in the region. Garnering three Michelin stars, the restaurant pays meticulous attention to detail in the food and its presentation, and the design.

Famed designer Alan Chan created the lavish aquatic-themed interior, with three-dimensional giant silk goldfish elaborately embroidered on panels on the main wall, while a black marble pond in the middle of the room has a ball chandelier almost touching the water, with its reflection resembling the numeral eight. There are many references to the lucky number in the design, including the booths in the centre of the room forming the shape of an eight.

The restaurant offers the finest in Cantonese and Huiyang cuisines, using the freshest ingredients combined with top cooking techniques and artistic presentation. Lunch must-tries include dim sum, with more than 50 varieties to choose from. We enjoyed the char siu bau shaped like porcupines with a crunchy base, and the crystal blue shrimp dumplings shaped like goldfish. Other innovative main dishes include roasted pork belly with guava sauce, and steamed rice in a clay pot with preserved sausage, chicken and black truffle.